Pandan and Coconut Bánh tươi

A bouncy, elastic texture that melts in the mouth. The green scent of pandan pairs with the richness of coconut milk for a glossy, translucent finish.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 616
• Protein: 6 g
• Carbs: 101 g
• Fat: 21 g

Ingredients

• 200 g Rice flour ( sifted )
• 100 g Tapioca or Japanese pearls ( powdered )
• 150 g White sugar ( fine )
• 400 ml Coconut milk ( well shaken )
• 5 piece pandan leaves ( fresh and washed )
• 100 ml Mineral water ( room temperature )
• 1 pinch Fleur de sel ( plain )

Instructions

1. Pandan extraction

   Blend the pandan leaves with mineral water. Strain through a fine cloth to keep only the intense, fragrant green juice.

2. Mixing the powders

   In a mixing bowl, combine the rice flour, tapioca, and white sugar. Add a pinch of sea salt to balance the sweetness.

3. Making the batter

   Gradually pour the coconut milk and pandan juice over the flours. Whisk until the mixture is smooth, without any lumps.

4. Steaming

   Oil a mold. Pour the batter to a thickness of 3 cm. Place in the steamer. The cake is done when it becomes translucent and your finger no longer sticks to the surface.

Chef's tips

• Never unmold while hot, the cake will tear. Wait for it to cool completely to gain firmness.
• For clean slices, wipe your knife blade between each cut.

Storage

Keeps for 24 hours at room temperature under a damp cloth. Do not refrigerate, as it hardens the texture.